Quick Pickled Carrots Recipe – Love and Lemons

Learn how to make quick pickled carrots! Crunchy, tangy, and refreshing, they’re a great snack or addition to salads, appetizer boards, and more.

Pickled carrots don’t get much love dill pickle o pickled red onion do, and I’m not really sure why. They can add crunch to a salad, acidity to a sandwich, or unexpected depth to a simple crudité platter. They are even great from the jar. Dripping in cold brine in the fridge, pickled carrots are quick, tangy, earthy, and sweet. You won’t find a more refreshing snack.

So, if you’ve never tried pickled carrots, give this recipe a try! It’s so easy—preparation takes less than 15 minutes—and it’s so delicious. These quick pickled carrots keep up to 2 weeks in the fridge, but you can polish them off sooner, trust me.

Pickled Carrots Recipe Ingredients

Here’s what you’ll need to make this quick pickled carrots recipe:

• Carrots, of course! You can leave the small, skinny carrots whole. Quarter or split large carrots vertically so the brine can season them whole. Cut strips to whatever length will fit your jars.
• Garlic – For a delicious bite.
• Black peppercorns – They add a peppery kick.
• Cumin seeds and coriander – I LOVE these earthy, warming spices with carrots. To bring out their flavor, toast them before adding them to the brine.
• Distilled white vinegar and water – They give the brine its body. Vinegar adds acidity, and water balances it out.
• Cane sugar – Readers often ask me about skipping or reducing the sugar in pickle brine. Technically, you can, but for the best flavor of the pickles, I urge you not to. The sugar balances the vinegar and salt, giving the pickled carrots a softer, more nuanced flavor. Plus, most of it remains in the brine, so by eating pickles, you won’t be eating the full amount of sugar!
• Sea salt – This helps preserve the carrots and perfect the balance of tangy, sweet, and salty flavors.

Find the complete recipe with measurements below.

How to Make Quick Pickled Carrots

This recipe is for quick pickled carrots. Sometimes called refrigerator pickles, quick pickles are not canned or processed to be shelf-stable, so they must be refrigerated and eaten within several weeks. The great thing about them, however, is that they are really simple to make! Here’s how I do it:

First, prepare the carrots. Wash them well (no need to peel!) and cut them into sticks that fit into 2 (16-ounce) or 3 (10-ounce) jars with lids. Place the carrots in the jars and add the garlic and pepper.

Next, toast the spices. Add the cumin and coriander to a dry saucepan over medium-low heat and toast, stirring often, until fragrant, 30 seconds to 1 minute. Divide the spices among the jars.

Then, make the brine. In the same pot, add the vinegar, water, salt, and sugar. Heat it over medium, stirring, until the sugar and salt dissolve, about 1 minute.

Pour the brine over the carrots, and set them aside to cool to room temperature. Then, cover the jars and put them in the fridge!

Now for the hard part: waiting! It takes 3 days for these pickled carrots to develop their addictively sweet and tangy flavor. I always try to sample one ahead of time because I have no control over spicy foods, and they taste better on the third day every time. So try to forget about them—just let them hang out in the back of your fridge for a few days, and they’re ready to eat!

Find my favorite ways to use pickled carrots below.

How to Use Pickled Carrots

The easiest way to eat pickled carrots is straight from the jar as a snack, but it’s not your only option. Here are some other ways I like to use them:

• Pile them in a crudité platter. Pickled carrot sticks look lovely, and everyone will appreciate the tangy pop of flavor!
• Put them in a sandwich. Slice them thinly and place on mine chickpea salad sandwich o veggie club sandwich for the crunch.
• Sprinkle them on a salad. I love adding chopped pickled carrots to a simple green salad for bold, bright flavors.
• Add them to a bowl of grain. Try one of these rice bowl recipesor make your own bowl with grains, protein, fresh vegetables, and pickled carrot slices!

How do you like to use quick pickled carrots? Let me know in the comments!

More Homemade Pickles Favorites

If you love these pickled carrots, try one of the quick pickling recipes below:

Quick Pickled Carrots

Time allowed to fix: 15 Min

Cooling Time: 3 d

Total Time: 3 d 15 Min

Serving 8

These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board. Find more delivery suggestions in the blog post above.

• 1 pound carrot, cut into sticks according to the size of your jars
• 2 garlic cloves, divided
• 1 teaspoon black peppercorns
• 1 piling a teaspoonful of cumin seeds
• 1 piling a teaspoonful of coriander seeds
• 1 cup distilled white vinegar
• 1 cup water
• 2 spoon cane sugar
• 1 spoon sea ​​salt

• Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.

• Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.

• Place the vinegar, water, sugar, and salt in a saucepan and heat over medium heat. Stir until sugar and salt dissolve, about 1 minute. Pour the carrots.

• Set aside to cool to room temperature, then cover the carrots and store in the refrigerator. They will be ready to eat after 3 days and will keep for up to 2 weeks.